CN103349228A - Convenient butter tea and preparation method thereof - Google Patents
Convenient butter tea and preparation method thereof Download PDFInfo
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- CN103349228A CN103349228A CN201310249690XA CN201310249690A CN103349228A CN 103349228 A CN103349228 A CN 103349228A CN 201310249690X A CN201310249690X A CN 201310249690XA CN 201310249690 A CN201310249690 A CN 201310249690A CN 103349228 A CN103349228 A CN 103349228A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000014121 butter Nutrition 0.000 title abstract 7
- 241001122767 Theaceae Species 0.000 title description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 53
- 235000009566 rice Nutrition 0.000 claims abstract description 53
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 31
- 235000020232 peanut Nutrition 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000010495 camellia oil Substances 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241000209094 Oryza Species 0.000 claims description 51
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 33
- 239000004615 ingredient Substances 0.000 claims description 22
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims description 15
- 230000001007 puffing effect Effects 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 239000008157 edible vegetable oil Substances 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000006073 displacement reaction Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 244000062245 Hedychium flavescens Species 0.000 claims description 3
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 3
- 238000001879 gelation Methods 0.000 claims description 3
- 239000008165 rice bran oil Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 238000003672 processing method Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000035900 sweating Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 6
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 241000304405 Sedum burrito Species 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
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- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a convenient butter tea and a preparation method thereof. The main material of the convenient butter tea comprises 10-25 parts of jelly bean glutinous rice, 0.1-1 part of tea oil, 30-45 parts of puffed rice, 15-25 parts of fried peanuts, 5-10 parts of fried madou (Chinese character), and 5-10 parts of fried corn; the auxiliary material comprises 2-6 parts of ginger powder, 1-2 parts of chopped green onion and 1-6 parts of tea. The preparation method comprises the following steps: mixing the materials in parts by weight, and packaging in vacuum. The problems of the traditional butter tea preparation technology that the process is complicated and the prepared butter tea easily goes bad are solved; and the materials needed in different areas are different, so that the prepared butter has different mouthfeels. The convenient butter tea is convenient to carry, convenient to eat and high in nutritive value and has the effects of sweating and dispelling cold, warming and nourishing the stomach, and refreshing the mind; industrialized production can be realized; and blood circulation is facilitated.
Description
Technical field
The present invention relates to a kind of instant food, especially simple oil-tea and preparation method thereof.
Background technology
Simple oil-tea has sweating and dispels cold as special local food, and warm stomach nourishing the stomach produces refreshing effect to the mind, and is loved by the people, and because preparing traditionally oil tea, has complex process, and produced oil tea is spoiled easily; The raw material of different regions configuration is different, and produced mouthfeel is inconsistent.
Summary of the invention
The simple oil-tea of the purpose of this invention is to provide a kind of energy suitability for industrialized production, preserve the long period, be convenient for carrying, mouthfeel is consistent.
Technical scheme provided by the invention:
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after weight portion mixes by sugared beans glutinous rice 10 ~ 25, tea oil 0.1 ~ 1, puffing glutinous rice 30 ~ 45, Fried peanuts 15 ~ 25, fried numb beans 5 ~ 10, deep-fry corn 5 ~ 10; Described auxiliary material is made after weight portion mixes by ginger powder 2 ~ 6, chopped spring onion 1 ~ 2, tealeaves 1 ~ 6.
The making of described sugared beans glutinous rice: the glutinous rice grind up is made glutinous rice flour, sesame and glutinous rice flour are mixed thoroughly, the pot entry is boiled, adds white sugar and dissolves, and pours glutinous rice flour into and stirs into dough made with boiling water group, dough slightly dries in the air to knead and rolls the rectangularity musculus cutaneus, be cut into the strip of even thickness, thick 2.5 ~ 5mm is cut into strip fourth shape of uniform size again, length and width is 2.5 ~ 5mm respectively, makes sugared beans green compact; Pot enters edible oil and is heated to 180 ℃ ~ 350 ℃, puts into sugared beans green compact, explodes to pull out to golden yellow, drains the rear naturally cooling of oil.
The making of described puffing glutinous rice: glutinous rice soaked 12 ~ 24 hours, and glutinous rice is eluriated totally, poured into after draining in the steamer and steamed 20 ~ 60 minutes, make ripe glutinous rice, after the cooling, oven dry gelation rice is for subsequent use naturally, edible oil is heated to 180 ℃ ~ 350 ℃, puts into that to freeze rice bran oil fried expanded, makes puffing glutinous rice.
The making of described Fried peanuts: peanut shells, shelled peanut is washed, after the oven dry shelled peanut is put into edible oil, be heated to 180 ℃ ~ 350 ℃ and carry out friedly, fried pull out to golden yellow, drain behind the oil while hot by shelled peanut: it is 35 ° ~ 85 ° liquor that alcoholic strengths are sprayed in liquor 1000:1 ~ 3, stir, then Fried peanuts is shakeout, naturally sprinkle salt, shelled peanut after the cooling: salt 1000:5.
Described fried numb beans, corn: edible oil is heated to 180 ℃ ~ 350 ℃, puts into numb beans, corn, explodes to pull out to golden yellow, drains the rear naturally cooling of oil.
Described major ingredient mixes in proportion, the constant displacement pump pack, and every bag is 300 ~ 500 g, preparation is finished in the vacuum packing.
The processing of described ginger powder: little yellow ginger is washed, dries, be ground into ginger powder 1 ~ 50 order.
The making of described chopped spring onion: green onion is washed, and chopping is dried to 0.5 ~ 2cm, makes chopped spring onion.
The making of described tealeaves: select the tealeaves that Clear and Bright, grain rains two times pluck, the 5 ~ 15min that completes, dry and be ground into to 1 ~ 50 order.
Described auxiliary material mixes in proportion, the constant displacement pump pack, and every bag is 10 ~ 20 g, preparation is finished in the vacuum packing.
Technique effect of the present invention is:
1, the present invention adopts separately preparation of main ingredient, is conducive to avoid fried major ingredient spoiled rapidly under the flavoring effect;
2, the more portable convenience of the inventive method, instant edible is of high nutritive value;
3, operation is fairly simple, more can realize suitability for industrialized production;
4, the oil tea of made have more that sweating is dispeled cold, warm stomach nourishing the stomach, the effect that produces refreshing effect to the mind, stimulate circulation.
The specific embodiment
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 10 ~ 25, tea oil 0.1 ~ 1, puffing glutinous rice 30 ~ 45, Fried peanuts 15 ~ 25, fried numb beans 5 ~ 10, deep-fry corn 5 ~ 10; Described auxiliary material is made after mixing by weight by ginger powder 2 ~ 6, chopped spring onion 1 ~ 2, tealeaves 1 ~ 6.
Embodiment 1
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 25, tea oil 1, puffing glutinous rice 35, Fried peanuts 15, fried numb beans 8, deep-fry corn 8; Described auxiliary material is made after mixing by weight by ginger powder 6, chopped spring onion 1, tealeaves 1.
Embodiment 2
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 10, tea oil 0.1, puffing glutinous rice 45, Fried peanuts 14.9, fried numb beans 10, deep-fry corn 10; Described auxiliary material is made after mixing by weight by ginger powder 2, chopped spring onion 2, tealeaves 6.
Embodiment 3
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 10, tea oil 0.1, puffing glutinous rice 44, Fried peanuts 25, fried numb beans 8, deep-fry corn 8; Described auxiliary material is made after mixing by weight by ginger powder 1.9, chopped spring onion 2, tealeaves 1.
Embodiment 4
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 15, tea oil 0.1, puffing glutinous rice 39, Fried peanuts 25, fried numb beans 8, deep-fry corn 8; Described auxiliary material is made after mixing by weight by ginger powder 1.9, chopped spring onion 2, tealeaves 1.
Embodiment 5
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 20, tea oil 0.5, puffing glutinous rice 40, Fried peanuts 20, fried numb beans 7, deep-fry corn 8; Described auxiliary material is made after mixing by weight by ginger powder 1.5, chopped spring onion 2, tealeaves 1.
Embodiment 6
A kind of simple oil-tea is made of major ingredient and auxiliary material; Described major ingredient is made after mixing by weight by sugared beans glutinous rice 20, tea oil 0.8, puffing glutinous rice 40, Fried peanuts 20, fried numb beans 8, deep-fry corn 7; Described auxiliary material is made after mixing by weight by ginger powder 1.8, chopped spring onion 1.4, tealeaves 1.
Each method for preparing ingredients thereof is as follows:
The making of described sugared beans glutinous rice: the glutinous rice grind up is made glutinous rice flour, sesame and glutinous rice flour are mixed thoroughly, the pot entry is boiled, adds white sugar and dissolves, and pours glutinous rice flour into and stirs into dough made with boiling water group, dough slightly dries in the air to knead and rolls the rectangularity musculus cutaneus, be cut into the strip of even thickness, thick 2.5mm or 3mm or 3.5mm or 4mm or 5mm are cut into strip fourth shape of uniform size again, length and width is 2.5mm or 3mm or 3.5mm or 4mm or 5mm respectively, makes sugared beans green compact; Pot enters edible oil and is heated to 180 ℃ or 200 ℃ or 250 ℃ or 300 ℃ or 350 ℃, puts into sugared beans green compact, explodes to pull out to golden yellow, drains the rear naturally cooling of oil.
The making of described puffing glutinous rice: glutinous rice soaked 12 hours or 15 hours or 18 hours or 20 hours or 22 hours or 24 hours, glutinous rice is eluriated clean, pour into after draining in the steamer and steamed 20 minutes or 30 minutes or 40 minutes or 45 minutes or 50 minutes or 55 minutes or 60 minutes, make ripe glutinous rice, naturally after the cooling, oven dry gelation rice is for subsequent use, and edible oil is heated to 180 ℃ or 200 ℃ or 250 ℃ or 300 ℃ or 350 ℃, put into that to freeze rice bran oil fried expanded, make puffing glutinous rice.
The making of described Fried peanuts: peanut shells, shelled peanut is washed, after the oven dry shelled peanut is put into edible oil, being heated to 180 ℃ or 200 ℃ or 250 ℃ or 300 ℃ or 350 ℃ carries out fried, fried pull out to golden yellow, drain behind the oil while hot by shelled peanut: liquor is 1000:1 or 1000:1.5 or 1000:2 or 1000:2.5 or 1000:3, spray alcoholic strength and be the liquor of 35 ° or 45 ° or 55 ° or 65 ° or 75 ° or 85 °, stir, then Fried peanuts is shakeout, naturally sprinkle salt, shelled peanut after the cooling: salt is 1000:5.
Described fried numb beans, corn: edible oil is heated to 180 ℃ or 200 ℃ or 250 ℃ or 300 ℃ or 350 ℃, puts into numb beans, corn, explodes to pull out to golden yellow, drains the rear naturally cooling of oil.
Described major ingredient mixes in proportion, the constant displacement pump pack, and every bag is 300g or 350g or 400g or 450g or 500 g, preparation is finished in the vacuum packing.
The processing of described ginger powder: little yellow ginger is washed, dries, be ground into ginger powder 1 order or 5 orders or 10 orders or 15 orders or 20 orders or 25 orders or 30 orders or 35 orders or 40 orders or 50 orders.
The making of described chopped spring onion: green onion is washed, and chopping is dried to 0.5 cm or 1cm or 1.5cm or 2cm, makes chopped spring onion.
The making of described tealeaves: select the tealeaves that Clear and Bright, grain rains two times pluck, complete 5min or 10min or 15min, dry and be ground into to 1 order or 5 orders or 10 orders or 15 orders or 20 orders or 25 orders or 30 orders or 35 orders or 40 orders or 50 orders.
Described auxiliary material mixes in proportion, the constant displacement pump pack, and every bag is 10g or 15g or 18g or 20 g, preparation is finished in the vacuum packing.
Claims (8)
1. simple oil-tea, consisted of by major ingredient and auxiliary material, major ingredient comprises sugared beans glutinous rice 10 ~ 25, tea oil 0.1 ~ 1, puffing glutinous rice 30 ~ 45, Fried peanuts 15 ~ 25, fried numb beans 5 ~ 10, deep-fry corn 5 ~ 10, mix by weight, the constant displacement pump pack, every bag is 300 ~ 500 g, and preparation is finished in the vacuum packing; Auxiliary material comprises ginger powder 2 ~ 6, chopped spring onion 1 ~ 2, tealeaves 1 ~ 6, mixes by weight, and the constant displacement pump pack, every bag is 10 ~ 20 g, preparation is finished in the vacuum packing.
2. prepare the method for the described simple oil-tea of claim 1, it is characterized in that, the method for preparing sugared beans glutinous rice is: the glutinous rice grind up is made glutinous rice flour, sesame and glutinous rice flour are mixed thoroughly, the pot entry is boiled, adds white sugar and dissolves, and pours glutinous rice flour into and stirs into dough made with boiling water group, dough slightly dries in the air to knead and rolls the rectangularity musculus cutaneus, be cut into the strip of even thickness, thick 2.5 ~ 5mm is cut into strip fourth shape of uniform size again, length and width is 2.5 ~ 5mm respectively, makes sugared beans green compact; Pot enters edible oil and is heated to 180 ℃ ~ 350 ℃, puts into sugared beans green compact, explodes to pull out to golden yellow, drains the rear naturally cooling of oil.
3. the method for preparing the described simple oil-tea of claim 1, it is characterized in that, the method for preparing puffing glutinous rice is: glutinous rice soaked 12 ~ 24 hours, and glutinous rice is eluriated totally, poured into after draining in the steamer and steamed 20 ~ 60 minutes, make ripe glutinous rice, naturally after the cooling, oven dry gelation rice is for subsequent use, and edible oil is heated to 180 ℃ ~ 350 ℃, put into that to freeze rice bran oil fried expanded, make puffing glutinous rice.
4. the method for preparing the described simple oil-tea of claim 1, it is characterized in that the method for preparing Fried peanuts is: peanut shells, and shelled peanut is washed, after the oven dry shelled peanut is put into edible oil, be heated to 180 ℃ ~ 350 ℃ and carry out friedly, fried pull out to golden yellow, drain behind the oil while hot by shelled peanut: it is 35 ° ~ 85 ° liquor that alcoholic strengths are sprayed in liquor 1000:1 ~ 3, stir, then Fried peanuts is shakeout, naturally sprinkle salt, shelled peanut after the cooling: salt 1000:5.
5. prepare the method for the described simple oil-tea of claim 1, it is characterized in that, the method for preparing fried numb beans, corn is: edible oil is heated to 180 ℃ ~ 350 ℃, puts into numb beans, corn, explodes to pull out to golden yellow, drains the rear naturally cooling of oil.
6. prepare the method for the described simple oil-tea of claim 1, it is characterized in that, the processing method of ginger powder is: little yellow ginger is washed, dries, be ground into ginger powder 1 ~ 50 order.
7. prepare the method for the described simple oil-tea of claim 1, it is characterized in that, the method for preparing chopped spring onion is: green onion is washed, and chopping is dried to 0.5 ~ 2 cm, makes chopped spring onion.
8. prepare the method for the described simple oil-tea of claim 1, it is characterized in that, the method for preparing tealeaves is: select the tealeaves that Clear and Bright, grain rains two times pluck, the 5 ~ 15min that completes, dry and be ground into to 1 ~ 50 order.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310249690.XA CN103349228B (en) | 2013-06-24 | 2013-06-24 | Convenient butter tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310249690.XA CN103349228B (en) | 2013-06-24 | 2013-06-24 | Convenient butter tea |
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| CN103349228A true CN103349228A (en) | 2013-10-16 |
| CN103349228B CN103349228B (en) | 2014-09-17 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484243A (en) * | 2013-08-30 | 2014-01-01 | 湖南山润油茶科技发展有限公司 | New technology for processing thick-aroma tea oil |
| CN104431054A (en) * | 2013-11-25 | 2015-03-25 | 广西三椿生物科技有限公司 | Method for preparing sasanqua |
| CN104938693A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat fresh-scent oil tea |
| CN104938694A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat rice-flavor oil tea |
| CN105454600A (en) * | 2015-12-31 | 2016-04-06 | 肖润霖 | Tea-oil tea |
| CN105580928A (en) * | 2015-11-11 | 2016-05-18 | 贵州佳人食品贸易有限公司 | Dong-minority nourishing healthcare tea oil and preparation method thereof |
| CN109221517A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of pouring type oil tea and preparation method thereof |
| CN109221518A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of pouring type sweet potato oil tea and preparation method thereof |
| CN109221533A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of delicate flavour Instant oil tea and preparation method thereof |
| CN112655793A (en) * | 2020-12-21 | 2021-04-16 | 湖南科技学院 | Preparation method of debitterized oil tea |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124059A (en) * | 2015-10-06 | 2015-12-09 | 务川县绿之源农业技术推广中心 | Gelao nationality oil tea |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484243A (en) * | 2013-08-30 | 2014-01-01 | 湖南山润油茶科技发展有限公司 | New technology for processing thick-aroma tea oil |
| CN103484243B (en) * | 2013-08-30 | 2015-04-08 | 湖南山润油茶科技发展有限公司 | New technology for processing thick-aroma tea oil |
| CN104431054A (en) * | 2013-11-25 | 2015-03-25 | 广西三椿生物科技有限公司 | Method for preparing sasanqua |
| CN104938693A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat fresh-scent oil tea |
| CN104938694A (en) * | 2015-06-24 | 2015-09-30 | 三江侗族自治县东竹茶业有限公司 | Method for making instant ready-to-eat rice-flavor oil tea |
| CN105580928A (en) * | 2015-11-11 | 2016-05-18 | 贵州佳人食品贸易有限公司 | Dong-minority nourishing healthcare tea oil and preparation method thereof |
| CN105454600A (en) * | 2015-12-31 | 2016-04-06 | 肖润霖 | Tea-oil tea |
| CN109221517A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of pouring type oil tea and preparation method thereof |
| CN109221518A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of pouring type sweet potato oil tea and preparation method thereof |
| CN109221533A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of delicate flavour Instant oil tea and preparation method thereof |
| CN112655793A (en) * | 2020-12-21 | 2021-04-16 | 湖南科技学院 | Preparation method of debitterized oil tea |
| CN112655793B (en) * | 2020-12-21 | 2022-05-31 | 湖南科技学院 | Preparation method of debitterized oil tea |
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| CN103349228B (en) | 2014-09-17 |
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